How to Make Salsa Verde
Salsa Verde Recipe
Salsa verde or green sauce is one of the basic salsas in the Mexican kitchen. It is a tangy combination of tomatillos, which are similar to green tomatoes, green chilis, onion, cilantro and garlic.
Ingredients:
2 pounds of tomatillos
1 large white onion
4 serrano chilis
4 cloves of garlic
1 handful of cilantro
How to Prepare:
Remove the papery husks from the tomatillos and rinse them under cold water to remove the stickiness. With the tip of a knife remove where the woody part of the tomatillo where the stem attaches. Quarter the onion.
In a large skillet over medium high heat, grill the tomatillos, onion, and garlic until they are blackened.
Put the blackened vegetables and cilantro in a large in a large pot and add just enough water to cover them. Bring to a boil them lower to a simmer and simmer for 30 minutes.
In batches, blend the cooked salsa until smooth but not liquified. You want the salsa to retain some texture.
Return the blended salsa to your pot and simmer for another 30 minutes. Add salt to taste. If the salsa becomes too thick add water 1/2 cup at a time until it has the desired consistency.
This is a hot salsa. You can adjust the spiciness of the salsa by reducing the number of chilis that you put in. You can even omit them if you don’t care for them. The salsa will still taste great.
This is a salsa that you can make in large batches and freeze for later use. Freezing it doesn’t harm the taste or texture in fact it probably makes it even better because the flavors have more time to marry.
This is another excellent salsa verde recipe that you will enjoy making. Salsa verde is great on enchiladas, chilaquiles, tacos, and homemade tortilla chips.
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